Boiled Icing

Ingredients

• 1 cup sugar
• 1/2 tsp. baking powder
• White of one egg, unbeaten
• 3 tablespoons hot water

Method

1. 1

   Put in double boiler, beat with dover egg beater while cooking.

2. 2

   Cook until stiff enough to hold its shape.

3. 3

   Remove from fire, add flavoring and spread on cake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 46. The excerpt below is the record exactly as published.

Boiled Icing 1 cup sugar Yz tsp. baking powder White of one egg, unbeaten 3 tablespoons hot water Put in double boiler, beat with dover egg beater while cooking. Cook until stiff enough to hold its shape. Remove from fire, add flavoring arid spread on cake. — Mrs. Harry B. Cochran. Seven Minute Icing 1 unbeaten egg white 3 tablespoons cold ys cup granulated sugar water Place all ingredients in top of double boiler. Place over boiling water and beat with egg beater for seven minutes. Add one-half teaspoon of vanilla, and either one-half teaspoon of baking powder or twelve marshmallows cut fine. Beat until firm. — Mrs. Kenneth Little. White Icing 1 cup sugar % cup water Boil until it spins a thread. Pour into the stiffly beaten whites of two eggs and beat. — Mrs. Kenneth Little. Chocolate Fudge Frosting 2 cups sugar 2 tbsp. butter 1 cup condensed milk After it boils add: 2 squares chocolate 1 tbsp. corn syrup Cook until it forms a soft ball in water, when tested, take from the fire and add 1 more tbsp. Caro Corn Syrup. 1 tsp. vanilla, 2 rounded tbsp. of marshmallow creme sauce walnuts, if desired. Cool a few minutes, then beat until thick enough to spread. For a loaf cake, use half the recipe and all of it for a layer cake. This is a very good fudge recipe, if the marshmallow is omitted, and beaten immediately after it is taken from the fire. — Mrs. Fred J. Allen. —Ill— Frostings and Fillings Thursday Club Delicacies White Cake Frosting 1 cup sugar 1 egg white 3 tbsp. warm water Put in double boiler, boil seven minutes and beat constant- ly with egg beater. % tsp. cream of tartar and a little flav- oring added just before applying to cake. —Mrs. J. M. McColl. Cream Filling For Cake Or Puffs Y% cup sugar 2 cups scalded milk 1-3 cup cake flour 1 teaspoon vanilla or l/z Y% teaspoon salt lemon 2 eggs Mix dry ingredients, add eggs slightly beaten and pour in scalded milk. Cook fifteen minutes in double boiler. Stir constantly until thick. — Mrs. E. F. Hoover. Butter Frosting 2 cups sugar Butter size of egg }i cup milk After it starts to boil add 1 tbsp. of white Karo. Boil 15 minutes for loaf cake, or 10 minutes for a layer cake. Add 1 tsp. of vanilla and 1 more tbsp. white Karo and beat until it thickens enough to spread. — Mrs. Fred J. Allen. Pineapple Cake Icing 1 small can crushed 1 egg white pineapple 1 cup sugar Boil contents of can with sugar until syrup spins a thread. Pour slowly over stiffly beaten egg white, beating until of the right consistancy to spread on cake. — Mrs. Harwood Draynor. •112- -^Cookies and Small Cakes «^ Small Cup Cakes 2 eggs beaten ^2 teaspoon salt 1 cup brown sugar Yi teaspoon baking powder y2 cup flour Vz cup nuts Mix beaten eggs and sugar, add flour, baking powder and salt sifted together. Add nuts and bake in small muffin tins. — Mrs. Harry Cochran. Spice Cakes 1 cup brown sugar 1 level tsp. soda in 1 1 tblsp. (rounding) cup sour cream Crisco Nuts and raisins 1 well beaten egg \l/2 cups flour 1 tsp. cloves and bake in muffin tins cinnamon -Mrs. Ruel Liggett. Nut Cookies 2 eggs, beat whites 1 cup nuts 24 cup of sugar 1 tsp. vanilla 1 cup of flour Drop with teaspoon. % tsp. baking powder Bake in medium oven % tsp. salt — Mrs. Alan L. Houser. Cocoanut Macaroons 2 cups shredded 2 tablespoons oil cocoanut 54 teaspoon salt 1 egg 1 teaspoon vanilla 1 cup sugar Beat egg until lemon-colored ; add sugar, salt, vanilla and oil, and continue to beat. Add cocoanut, being sure the whole is thoroughly mixed. Drop a spoonful at a time on oiled pans. Bake in moderate oven about ten minutes. — Mrs. Stanley T. Howe. —113— Cookies and Small Cakes Thursday Club Delicacies Ginger Cookies 1 cup molasses % cup sour milk 1 cup sugar 1 teaspoons soda 1 cup shortening 2 teaspoons ginger (heaping) 1 teaspoon cinnamon Stir stiff with spoon and place on ice over night. Roll out in A. M. and bake. — Mrs. E. H. Brelin. E. Z. Cookies 5 egg whites beaten stiff 3 cups cocoanut 3 cups sugar 1 tablespoon cornstarch Bake' in a greased tin in a very slow oven. — Mrs. Roy Campbell. Corn Flake Macaroons 2 egg whites 1 cup sugar 1 teaspoon vanilla 1 cup cocoanut 2 cups cornflakes Yi cup nut meats chopped Beat egg whites until stiff, add sugar gradually, then add vanilla, cocoanut, cornflakes and nut meats. Drop by spoonful on a buttered cookie sheet and bake in moderate ov- en until a delicate brown. ■ — Mrs. N. M. Roulette. Macaroons (Inexpensive and Good.) 2 egg whites, beaten stiff 2 cups corn flakes 1 cup sugar, white or 1 cup cocoanut brown 1 cup chopped nuts Mix dry ingredients and add egg whites. Bake on butter- ed paper in medium oven. — Mrs. Charles A. Irwin. Date Tarte Cookies. Cream yolks of two eggs, add }i cup sugar, l/z cup flour, 1 tsp. baking powder

Cook this with the app: pantry check, scaling, and the assistant.